Barbecue Garlic Lemon Vegetable Platter With A Creamy Avocado Dipping Sauce

This barbecue vegetable platter features green beans, sweet potatoes, and rainbow carrots (red, yellow and purple).

The green beans provide a crisp and fresh element, while the sweet potatoes offer a deliciously sweet and creamy contrast.

The rainbow carrots not only add a pop of color but also a variety of flavors ranging from earthy to slightly sweet.

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To elevate the experience, a creamy avocado dipping sauce adds refreshing touch to complement the sweet caramelized but smoky flavors of the vegetables.

This Barbecue Garlic Lemon Vegetable Platter With A Creamy Avocado Dipping Sauce, is not only a well-rounded out vegetable platter for any occasion, but is also visually appealing.

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Grilling The Vegetables

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Barbecue Garlic Lemon Vegetable Platter With A Creamy Avocado Dipping Sauce

1/2 pound fresh green beans, trimmed

1 medium sweet potato, cut french fry style, 1-inch thick (option to remove or leave peel on)

1 each red, yellow, purple carrots, medium size, cut into strips, 1-inch thick (option to remove or leave peel on)

2 teaspoons garlic lemon seasoning

2 tablespoons avocado oil (neutral oil, processed for high heat cooking)

1 tablespoon balsamic vinegar

For The Dipping Sauce

1/2 cup Avocado Vinaigrette *See Cook’s Notes For Recipe

1/3 cup full-fat greek yogurt

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Cook’s Notes

Avocado Vinaigrette

1/2 ripe avocado

1/4 cup olive oil

2 tablespoons white wine vinegar

1 clove garlic, minced

Salt and pepper to taste

Scoop out the flesh of the avocado and place only 1/2 part in a blender or food processor.

Add olive oil, white wine vinegar, minced garlic, salt and pepper.

Blend until smooth and creamy. If the vinaigrette is too thick, you can add a little water to thin it out.

Taste and adjust the seasonings as needed.

Transfer the vinaigrette to a jar or container with a lid and store it in the refrigerator until ready to use.

This Avocado Vinaigrette is great for salads, drizzling over grilled vegetables, and of course as a dipping sauce for your, Barbecue Garlic Lemon Vegetable Platter With A Creamy Avocado Dipping Sauce.

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Prepare The Barbecue & Vegetables

Line your BBQ grill with some aluminum foil, and heat grill with your favorite method, chips, charcoal, or gas.

While waiting for grill to heat, in a large mixing bowl add the oil, vinegar, and seasoning. Next add the cut vegetables and mix until well coated.

After preparing the vegetables, spread out the season coated vegetables onto the hot grill, then turn down fire (if using gas).

Grill the vegetables, turning occasionally, for about 7 to 8 minutes (if using gas). Do not overcook, as the vegetables can dry out, and will become flimsy, which you do not want. You want your vegetables cooked, but still firm and with some crunch.

Remove cooked vegetables to a plate, and set aside to cool some while preparing the dipping sauce.

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To a medium mixing bowl, add the avocado vinaigrette and greek yogurt, and mix until well blended. Pour into a smaller bowl that will fit in the middle of a round platter with vegetables arranged around it.

Serve this prepared platter as a side dish or an appetizer to entertain your guests as they arrive, or even put it on your Sunday Brunch menu.

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• Grilled Vietnamese Lemongrass Cilantro Chicken With A Honey Dipping Sauce

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